Raw Brussel Sprout Salad (with bacon)

1 pound brussel sprouts

3 strips bacon

4 ounces crumbled blue cheese

1/2 cup dried cranberries

1 medium apple, sliced thin

1/4 cup apple cider vinegar

2 teaspoons dijon mustard

2 tablespoons olive oil

salt and pepper

Cook bacon over low heat until crispy.  Remove from pan and set on paper towels to let cool.  Reserve bacon fat.

 

Thinly slice brussel sprouts in a food processor or very carefully by hand.  Transfer to a medium sized bowl and toss in apples, cheese, and dried cranberries.  Crumble bacon and add to bowl.  

 

In a mason jar (with a tight fitting lid) pour in apple cider vinegar, two tablespoons reserved bacon fat, mustard, and olive oil.  Shake vigorously until well combined.  Toss dressing over brussel sprout mix a little at a time until properly dressed.  You may have extra dressing.  Season with salt and pepper.